I Sea Sky at Veranda Resort Pattaya

Juicy scallops.
Juicy scallops.

The Veranda Resort Pattaya has siblings in Hua Hin and Chiang Mai, but with the Veranda Resort Pattaya’s new executive chef, Theerawat Kanyavimon now in charge of the Pattaya kitchen, we were prepared for an interesting evening.

Getting to the Veranda Resort is a trifle confusing but after one trip you are au fait with the directions. Coming from Pattaya stay on Jomtien Beach Road right to the end then just follow the road up and around and you are in hi-rise country. Look for the signs for the Veranda Resort and the tower itself are on your right.

It is a large property and is partial condominiums and partial resort, and houses several restaurants. We were to review the I Sea Sky on the fourth floor, and indeed you can see sea and sky with sweeping panoramic views over the ocean, so clear I think I saw Malaysia.

We were ushered up to The Jetty which is one floor above the restaurant to watch the dazzling sunset. But you have to be careful where you walk as there are waterways set into the floor. You have been warned!

While taking in the sunset, both red and white wines are available by the glass (B. 250) with the Hugo Casanova my pick (and yes he is related to THE Casanova).

Wines by the bottle are reasonably priced with Fleur de France blanc de blanc brut B. 1,200 for some cheap bubbles. Other wines by the bottle are generally under B. 2,000.

After the sun had set, we ventured downstairs to the I Sea Sky, a very casual dining area with a central cocktail bar. Dine in or out and we chose the outdoor terrace to enjoy the gentle breezes from the sea. The inner area is air-conditioned. Hours are from 2.00 p.m. until midnight.

We chatted with Chef Thee­rawat Kanyavimon, a most interesting and well-traveled man, who has plans for the menu, starting with next month. The menu is not very large, but has been carefully chosen.

The new herb-crusted tuna.
The new herb-crusted tuna.

Appetizers include Hokkaido sea scallops and Tasmanian salmon with avocado, with both at B. 450.

Soups are B. 240 and includes a lobster bisque.

Mains have pastas at B. 220-280 at the lower end going up to imported Australian beef dishes B. 900-1050. There is also a Surf and Turf B. 2,200 for two. In between there is lamb loin (B, 490), a pork cutlet (B. 420) and a salmon with risotto.

One factor that made dining at Veranda outstanding was the presentation of all the dishes. Absolutely first class.

We began with the Hokkaido sea scallops, plump and juicy and cooked correctly. It is so easy to overcook these and prawns.

Theerawat Kanyavimon, Veranda Resort Pattaya’s new executive chef.
Theerawat Kanyavimon, Veranda Resort Pattaya’s new executive chef.

Further into the mains and we had the salmon with risotto, and a pork cutlet. Chef Theerawat understands his ingredients and presented totally correctly cooked dishes.

Our decision was unanimous – the food was excellent, but was certainly at the top end of pricing.

Get there in time for the sunset and a romantic dinner for two.

Veranda Resort Pattaya, 211 Moo 1, Na Jomtien Soi 4, Pattaya, tel. +66 38 111 899, 064-585-1823, fax: +66 38 111 890, secure parking in the grounds of the resort.

View from the restaurants.
View from the restaurants.